Kansai-Style Japanese Cabbage Pancake (Kansaikaze Okonomiyaki) 関西風お好み焼き - Vegetarian

Bit Bit made okonomiyaki for dinner, and so as usual, Bit Bit needs to make a vegetarian one for Pig too.

This dish took about an hour to finish.

Things that Bit Bit found out about making Vegetarian Kansai-Style Okonomiyaki:

• One can add anything that one likes in okonomiyaki, so just choose one's favourite ingredients and it will turn out very yummy.
• While cooking the okonomiyaki, turn heat to low to prevent the bottom of the okonomiyaki from getting burnt and also to cook the insides thoroughly.
• Other than okonomiyaki sauce, one can also use other condiments that one likes, for example, Bit Bit likes it with ketchup, or one can use light soy sauce if one prefers a more savoury flavour.
• Okonomiyaki is a pancake made with mainly cabbage, and is crispy outside and soft in the inside. Bit Bit likes it a lot!

Ingredients that Bit Bit used to make Vegetarian Kansai-Style Okonomiyaki:

1. All Purpose Flour - About 50gm
2. Baking Powder - 1/4 Tsp
3. Water - About 80ml
4. Granulated Dashi - 1/8 Tsp
5. Salt - A Pinch
6. Cabbage - About 150gm to 200gm
7. Beansprouts - 1/2 Cup
8. Cheese - 1 Slice
9. Ketchup - 3 Tbsp
10. Vegetarian Oyster Sauce - 2 Tbsp
11. Honey - 1.5 Tbsp
12. Canola Oil - 1/2 Tbsp

Method that Bit Bit used to cook Vegetarian Kansai-Style Okonomiyaki:

1. In a big bowl, add in flour, baking powder and salt.
2. In a small bowl, add in water and granulated dashi, and mix well.
3. Pour the dashi mixture into the big bowl, and mix well.
4. Wash the cabbage, shred into small pieces and add into the flour mixture.
5. Wash the beansprouts and add into the flour mixture.
6. Tear the cheese slices into small pieces and add into the flour mixture.
7. Mix the ingredients with the flour mixture well.
8. Heat up a pan and grease the pan.
9. Turn heat to low and pour in the okonomiyaki mixture, forming a round circle.
10. Let the okonomiyaki cook for about 10 minutes, or till the bottom browns.
11. Flip the okonomiyaki over and let the other side of the okonomiyaki cook for about 10 minutes, or till it browns.
12. Use a spoon or spatula to press the okonomiyaki lightly, flattening it a little.
13. Cook for about 3 to 5 minutes and flip it over.
14. In a small bowl, mix the ketchup, honey and vegetarian oyster sauce.
15. Spread the sauce mixture on the top of the okonomiyaki, while still letting the okonomiyaki cook.
16. Cook for about 2 to 3 minutes more.
17. Serve and eat!

Kansai-Style Japanese Cabbage Pancake (Kansaikaze Okonomiyaki) 関西風お好み焼き

There is a big head of cabbage in the fridge and Bit Bit was thinking of making either stir-fried cabbage or cabbage soup, which are easier to cook. However, Bit Bit wants to try something Japanese, and so okonomiyaki sounds like a good idea to use up the cabbage.

This dish took about an hour to finish.

Things that Bit Bit found out about making Kansai-Style Okonomiyaki:

• One can add anything that one likes in okonomiyaki, so just choose one's favourite ingredients and it will turn out very yummy.
• While cooking the okonomiyaki, turn heat to low to prevent the bottom of the okonomiyaki from getting burnt and also to cook the insides thoroughly.
• Other than okonomiyaki sauce, one can also use other condiments that one likes, for example, Bit Bit likes it with ketchup, or one can use light soy sauce if one prefers a more savoury flavour.
• Okonomiyaki is a pancake made with mainly cabbage, and is crispy outside and soft in the inside. Bit Bit likes it a lot!

Ingredients that Bit Bit used to make Kansai-Style Okonomiyaki:

1. All Purpose Flour - About 50gm
2. Baking Powder - 1/4 Tsp
3. Water - About 80ml
4. Granulated Dashi - 1/8 Tsp
5. Salt - A Pinch
6. Cabbage - About 150gm to 200gm
7. Beansprouts - 1/2 Cup
8. Cheese - 1 Slice
9. Egg - 1 Whole
10. Ketchup - 2 Tbsp
11. Worcestershire Sauce - 2 Tbsp
12. Honey - 1.5 Tbsp
13. Spring Onion - 1 Stalk
14. Bonito Flakes - 1 Handful
15. Canola Oil - 1/2 Tbsp

Method that Bit Bit used to cook Kansai-Style Okonomiyaki:

1. In a big bowl, add in flour, baking powder and salt.
2. In a small bowl, add in water and granulated dashi, and mix well.
3. Pour the dashi mixture into the big bowl, and mix well.
4. Wash the cabbage, shred into small pieces and add into the flour mixture.
5. Wash the beansprouts and add into the flour mixture.
6. Tear the cheese slices into small pieces and add into the flour mixture.
7. Crack an egg into the flour mixture.
8. Mix the ingredients with the flour mixture well.
9. Heat up a pan and grease the pan.
10. Turn heat to low and pour in the okonomiyaki mixture, forming a round circle.
11. Let the okonomiyaki cook for about 10 minutes, or till the bottom browns.
12. Flip the okonomiyaki over and let the other side of the okonomiyaki cook for about 10 minutes, or till it browns.
13. Use a spoon or spatula to press the okonomiyaki lightly, flattening it a little.
14. Cook for about 3 to 5 minutes and flip it over.
15. In a small bowl, mix the ketchup, honey and worcestershire sauce.
16. Spread the sauce mixture on the top of the okonomiyaki, while still letting the okonomiyaki cook.
17. Wash and cut the spring onion into small pieces.
18. Sprinkle the spring onion and bonito flakes over the okonomiyaki.
19. Cook for about 2 to 3 minutes more.
20. Serve and eat!

Steamed Sweet Potato

Pig made sweet potato soup the other day, and there was still a big sweet potato left in the fridge. Bit Bit was thinking of how to use the sweet potato, and thought of making sweet potato coated in sugar, however deep frying the sweet potato felt too oily and high in calories, so Bit Bit decided to steam the sweet potato.

This dish took about 35 minutes.

Things that Bit Bit found out about Steamed Sweet Potato:

• There are many types of sweet potatoes, and the two that are commonly found in Singapore, are the yellow-fleshed sweet potato with purple skin and the orange-fleshed with brown skin. The former which Bit Bit knows as Japanese Sweet Potato is sweeter and firmer, while the latter is more mild in taste and softer. Bit Bit prefers the japanese sweet potato.
• There are also many ways of preparing sweet potato, which includes boiling, steaming, baking and frying. Bit Bit feels that boiling or steaming the sweet potatoes are one of the healthier methods, and they taste just as yummy.
• Sweet potato is a very healthy food filled with vitamins, but it is a carbohydrate so eat it with some protein as well.

Ingredients that Bit Bit used for Steamed Sweet Potato:

1. Sweet Potato - 1 Big Whole

Method that Bit Bit used to make Steamed Sweet Potato:

1. Wash the sweet potato and cut into even width sizes.
2. Cut away the outer roots of the sweet potato.
3. Wash the sweet potato pieces.
4. Pour some water into a pot, sufficient for steaming.
5. Bring the water to a boil and steam the sweet potato for about 25 to 30 minutes.
6. Poke the sweet potato with a chopstick and if it goes through smoothly, turn off the heat and remove the sweet potato.
7. Serve and eat!

Happy 47th Birthday Singapore!

It is Singapore's 47th birthday on 9th August 2012! To celebrate this special day, Bit Bit made a Singapore mantou! Though the mantou didn't turn out to be as red as it should be, Bit Bit is still happy with the results. Happy Birthday Singapore!

Before steaming!

Mini SG mantous!

Plain Fried Rice Vermicelli (Plain Fried Bee Hoon) 炒米粉

One of Bit Bit's favourite breakfast is a packet of fried bee hoon with sambal chilli, especially when the bee hoon has just been cooked. Bit Bit can finish the whole packet of bee hoon within 10 minutes. Looking at the rice vermicelli (bee hoon) kept in the cupboard, Bit Bit decided to make chao mee fen (fried bee hoon).

This dish took about 25 minutes.

Things that Bit Bit found out about Plain Fried Bee Hoon:

• Plain fried bee hoon is a very common breakfast dish in Singapore, and many people will often buy a packet and bring it to work.
• Common toppings with the plain fried bee hoon are fried egg, hot dog, fried chicken wing, fried chicken pieces, fishcake, fried fish fillet, chicken nuggets, stir-fried vegetables and many more.
• This dish is normally eaten with sambal chilli or pickled green chilli, which are both Bit Bit's favourites.
• Although this dish is called plain fried bee hoon, some hawkers will add in beansprouts and/or cabbage.

Ingredients that Bit Bit used for Plain Fried Bee Hoon:

1. Bee Hoon (Rice Vermicelli) - 2 Servings of 50gm Each
2. Cabbage - 2 Cups
3. Beansprouts - 2 Cups
4. Dark Soy Sauce - 1 Tbsp
5. Light Soy Sauce - 1 Tbsp
6. Salt - A Pinch
7. Canola Oil - 1 Tbsp
8. Water - 1/2 Cup

Method that Bit Bit used to cook Plain Fried Bee Hoon:

1. Soak the bee hoon in water for about 10 minutes, and drain.
2. Wash the beansprouts and set aside.
3. Wash and cut the cabbage into small pieces, and set aside.
4. Heat up a pan and add oil.
5. Add in the cabbage and stir fry for 5 minutes.
6. Add in the water and simmer till cabbage softens.
7. Add in beansprouts and bee hoon.
8. Add in dark soy sauce, light soy sauce and salt.
9. Stir fry and mix well, for about 5 minutes.
10. Serve and eat!

Japanese Cold Tofu (Hiyayakko) 冷奴

Bit Bit bought two packets of tofu from NTUC recently, as the protein in tofu is quite important for vegetarians like Pig. However, this dish will not be for Pig, as it contains spring onions and katsuobushi (bonito flakes), though Bit Bit did remove these two ingredients and letting Pig eat the tofu with soy sauce only, and it still tastes yummy.

This is a very, very, very simple dish and takes only about 8 minutes.

Things that Bit Bit found out about Hiyayakko:

• Hiyayakko is a cold dish which is suitable to eat during hot weather.
• This dish focuses on the taste of the fresh tofu, which is very suitable for tofu lovers. Bit Bit loves it a lot.
• The tofu has to be served cold to enhance its flavour, so eat it fast.
• The light soy sauce, spring onion and katsuobushi is a very wonderful combination for tofu.
• For hiyayakko, one can use either silken tofu or firm tofu. Bit Bit used Chinese Tofu, which has a texture like silken tofu but firmer.

Ingredients that Bit Bit used for Hiyayakko:

1. Chinese Tofu - 1/3 Block of 300gm
2. Spring Onion - 2 Leaves
3. Light Soy Sauce - 1 Tsp
4. Katsuobushi (Bonito Flakes) - 1 Pinch

Method that Bit Bit used to make Hiyayakko:

1. Remove the tofu from the box and rinse under water.
2. Cut 1/3 of the tofu and place it in a small bowl.
3. Drizzle the light soy sauce over the tofu.
4. Wash and cut the spring onion into small rings, and sprinkle over the tofu.
5. Sprinkle some bonito flakes over the tofu.
6. Serve immediately and eat!

Simmered Bamboo Shoots (Takenoko no Nimono) たけのこの煮物

Bit Bit bought a packet of bamboo shoots from Giant recently, intending to make a Japanese dish out of it. After thinking through, simmered bamboo shoots (takenoko no nimono) seemed like an easy and delicious dish, so Bit Bit proceeded to make takenoko no nimono.

This dish took about 45 minutes, as time is needed to simmer the bamboo shoots till it has great flavour.

Things that Bit Bit found out about Takenoko no Nimono:

• Nimono are dishes that are simmered till the stock gets absorbed by the food. One type of nimono is the takenoko no nimono.
• Bamboo shoots are high in nutritional value, low in calories and high in protein.
• This dish is not only healthy, and it is also very filling, which is great for those on diet.
• For non-vegetarians, adding some bonito flakes (katsuobushi) also adds a fragrant flavour to the takenoko no nimono.

Ingredients that Bit Bit used for Takenoko no Nimono:

1. Boiled Bamboo Shoots - 1 Packet of 250gm
2. Dried Kelp (Kombu) - 1 Small Rectangle Piece
3. Water - 2 Cups
4. Mirin - 1.5 Tbsp
5. Light Soy Sauce - 1.5 Tbsp

Method that Bit Bit used to make Takenoko no Nimono:

1. In a pot, add the 2 cups of water and kombu. Bring to a boil and simmer for 15 minutes.
2. Bring another pot of water to boil.
3. Wash and cut the bamboo shoots into bite sizes.
4. Boil the bamboo shoots for about 5 to 10 minutes and remove.
5. When the kombu stock has simmered for 15 minutes, cut the kombu into strips.
6. Add in mirin and light soy sauce, and bring the stock to a boil.
7. Add in the boiled bamboo shoots and let it boil in the stock till all the stock is gone. It takes about 15 to 20 minutes.
8. Serve and eat!

Japanese Vinegar Pickled Cabbage (Kyabetsu no Suzuke) キャベツの酢漬け

Bit Bit finally went to NTUC to buy a big bottle of rice vinegar, and was thinking of making some pickled green chilli which is good to eat with noodles. But there were no cheap green chilli in the market, so Bit Bit decided to use the leftover cabbage and make kyabetsu no suzuke (vinegar pickled cabbage).

The preparation of this dish took about 20 minutes, but it will still need to be left overnight or a few hours.

Things that Bit Bit found out about Kyabetsu no Suzuke:

• Sugar is needed as the vinegar may be too acidic to eat on its own. Water can be added to dilute the vinegar too.
• The calories for this dish is very low, and is very delicious too.
• Other vegetables can be used too, for example, radish, chilli, cucumber, etc.
• Other than vinegar pickling, there is also salt pickling and Bit Bit will try it some time soon. 
• Normally there will be a weight to push the vegetables down into the liquid.

Ingredients that Bit Bit used for Kyabetsu no Suzuke:

1. Cabbage - 4 to 5 Cups
2. Carrot - 1 Medium Whole
3. Salt - 1 Tbsp
4. Rice Vinegar - 1 Big Bottle of 600ml
5. Water - 2 Cups
6. Sugar - 7 Tbsp

Method that Bit Bit used to make Kyabetsu no Suzuke:

1. Wash and shred the cabbage into tiny pieces.
2. Wash and remove the skin of the carrot, and cut into small slices.
3. Soak the cabbage and carrot in water and add salt, for about 30 minutes.
4. Rinse and wash the vegetables.
5. Use a wet towel to pat dry the vegetables and place them in a dry container.
6. In a pot, pour the vinegar, water and sugar in, and stir well.
7. Boil the vinegar mixture, and pour it over the vegetables.
8. Close the lid of the container and let the vegetables soak overnight.
9. Put the container into the fridge the next day.
10. Serve and enjoy!

Fried Flat Rice Noodles (Char Kway Teow) 炒粿条 - Vegetarian

Pig bought some yellow noodles and kway teow (flat rice noodles) from the market yesterday, and the first thought when Bit Bit saw the noodles, was char kway teow! It has been some time since Bit Bit last ate char kway teow (fried flat rice noodles) which were absolutely delicious but also absolutely fattening, but since it is homemade, Bit Bit shall use healthier options to lower its calories and also make it vegetarian for Pig's dinner.

The vegetarian char kway teow took about 40 minutes.

Things that Bit Bit found out about Vegetarian Char Kway Teow:

• Adding dark soy sauce adds more colour to the dish, while adding light soy sauce adds more saltiness.
• Adding some sweet sauce to the char kway teow will allow it to have a slight sweetness.
• Although the dish is called char kway teow (fried flat rice noodles), adding yellow noodles to it will give it a different texture, and is very yummy.
• Try not to over stir-fry the dish, as the kway teow (flat rice noodles) and tau kwa (firm beancurd) will break into pieces.

Ingredients that Bit Bit used for Vegetarian Char Kway Teow:

1. Yellow Noodles - About 150gm
2. Kway Teow (Flat Rice Noodles) - About 200gm
3. Tau Gey (Beansprouts) - 2 Cups
4. Tau Kwa (Firm Beancurd) - 1 Piece
5. Chye Poh (Preserved Radish) - 2 to 3 Tbsp
6. Cabbage - 1.5 Cups
7. Dark Soy Sauce - 2 Tbsp
8. Light Soy Sauce - 1.5 Tbsp
9. Sweet Sauce - 2 Tbsp
10. Salt - A Pinch
11. Canola Oil - 2 Tbsp
12. Water - 1/2 Cup

Method that Bit Bit used for Vegetarian Char Kway Teow:

1. Wash the beansprouts and set aside.
2. Cut the tau kwa into slices and set aside.
3. Wash and cut the cabbage into small pieces and set aside.
4. Heat up a pan and add oil.
5. Wash the chye poh and add it into the pan.
6. Fry it for about 3 to 5 minutes till it turns brownish.
7. Add in the tau kwa and cabbage, and fry for about 5 minutes.
8. Add water, and simmer till cabbage has softened.
9. Add in beansprouts and both noodles into the pan.
10. Add in dark soy sauce, light soy sauce, sweet sauce and salt.
11. Stir fry and mix well, for about 5 minutes.
12. Serve and eat!

Successes and Failures

Bit Bit has been trying out many new dishes, about 70 to 80 dishes from the start of this blog. There has been both successes and failures while trying to cook out the different dishes. Some were really nice and yummy, which made Bit Bit really happy and proud. Some turned out fairly okay, which will make Bit Bit think of how to improve them. However, there were also some failures which Bit Bit did not record them down here, since they are recipes which have failed. The failures impact Bit Bit more than the successes, as cooking to Bit Bit is about making delicious food which everyone will like and feel happy, so without yummy food, Bit Bit will not be able to see the satisfied expression of the eater.

There were times when Bit Bit specially made some food for friends, some of them expressed interest and enjoyed the food, while some of them do not seem to show any appreciation or perhaps it was not to their liking or perhaps they prefer eating out at restaurants or cafes instead of eating homemade food. The unhappy incidents have made Bit Bit think of stopping cooking, but thinking of those friends who enjoyed the food, Bit Bit will not give up and continue learning the different dishes.

 

Bit Bit actually likes to cook at home a lot, as Bit Bit likes to eat but is also keeping a lookout on the amount of calories consumed everyday, so cooking at home allows Bit Bit to eat healthier with lower calories than the food outside. Bit Bit is kept full and satisfied everyday, eating all the food that Bit Bit likes, but also the calorie count is also kept within limit. Also, Bit Bit can eat all the different types of food, while saving money since it is so much cheaper than eating outside, especially food that are sold at restaurants only.

Failure is the mother of success. Every failure allows Bit Bit to learn more about cooking, and find out ways to improve them. Every success will boost Bit Bit's morale, and reconfirm the knowledge gained. No matter failure or success, Bit Bit will continue to improve and learn on the way.

Steamed Egg Cheese Cake (Kueh)

Bit Bit is thinking of making a cheese cake for Monkey, whose birthday is approaching. Since Bit Bit does not have an oven, Bit Bit went looking for steamed cheese cake recipes. After tweaking all the recipes, Bit Bit made a steamed egg cheese cake instead, as the egg flavour was quite strong that it tastes slightly like steamed egg kueh (kueh neng ko) 鸡蛋糕, but in a kueh-like texture, with a slight cheese taste. Bit Bit decided to record the recipe down, as it tastes yummy, which is worth a try.

The steamed egg cheese cake took an hour to finish.

Things that Bit Bit found out about Steamed Egg Cheese Cake:

• Cream cheese is easier to use for cakes, instead of harder cheese like mozzarella.
• Do not pour the melted cheese mixture into the flour mixture while it is still hot, as the baking powder will react, and the cake would not rise when it is being steamed. Bit Bit used the cheese mixture while it is still warm, and bubbles kept forming, so the cake did not rise while it was being steamed.
• To remove the strong egg flavour and to taste more of the cheese, use less egg yolk or add more cheese.
• Add some cream of tartar to allow the cake to fluff up.
• Corn flour is used to give a lighter texture, but it should be used together with flour as corn flour does not really have a structure.
• The egg whites should be beaten till it peaks, adding some salt, cream of tartar, lemon juice or vinegar will allow easier whisking.
• Well-beaten egg whites will help to leaven the cake.
• Use a toothpick to poke the cake, and if it comes out clean, the cake is done.

Ingredients that Bit Bit used for Steamed Egg Cheese Cake:

1. Pure Milk - 100gm
2. Shredded Mozzarella Cheese - 100gm
3. Canola Oil - 1 Tsp
4. All Purpose Flour - 50gm
5. Corn Flour - 35gm
6. Baking Powder - 1.5 Tsp
7. Egg - 3 Whole
8. Sugar - 80gm
9. Vanilla Essence - 1 Tsp

Method that Bit Bit used to make Steamed Egg Cheese Cake:

1. Bring a pot of water to boil and turn heat to low.
2. Place a bowl in the pot of water, add in cheese, milk and oil.
3. Stir the cheese mixture continuously until all the cheese has melted, forming a liquid mixture.
4. Let the cheese mixture cool down.
5. In a bowl, add in the flour, corn flour and baking powder, and mix well.
6. Crack the eggs and separate the egg yolk and egg white.
7. Add the egg yolks into the flour mixture and mix well.
8. When the cheese mixture has cooled down, add the cheese mixture and vanilla essence into the flour mixture, and mix well.
9. In another bowl, whisk the egg white till it peaks.
10. Add sugar and whisk for a while more.
11. Pour the flour mixture in, and mix well gently.
12. Lightly grease a plate and pour the batter in.
13. In a pot, add water enough for steaming.
14. Steam the batter for about 15 minutes, or till it is done.
15. When it is done, turn off the heat and let it stay in the pot for 3 to 5 minutes.
16. Remove cake from the pot and overturn it to cool it down.
17. Serve and eat!

Leftover Oden Broth Set Meal おでんの残り汁定食 - Vegetarian

After making oden yesterday, there was some leftover oden broth, so Bit Bit was thinking of what to do with the leftover delicious oden broth. Bit Bit was thinking of making the leftover broth into a vegetarian set meal dinner for Pig, and rice or noodles would be a good idea. So, Bit Bit decided to make oden rice which will then become fried oden rice and a bowl of oden along.

This dish took about 1 hour to complete.

Things that Bit Bit found out about Leftover Oden Broth Set Meal:

• Leftover oden broth can actually be used again by adding new ingredients in, one can also add in some rice or noodles to absorb the yummy oden broth.
• There are many uses of oden broth, as it can be used as a soup stock, for example in tamagoyaki, noodles soup, nimono, etc.
• Try not to leave the radish in the oden overnight, as it may cause the soup to have a slight bitter aftertaste.

Ingredients that Bit Bit used for Leftover Oden Broth Set Meal:

1. Carrot - 1 Medium Whole
2. Konnyaku (Yam Block) - 1 Piece
3. Long Cabbage - 1 Small Whole (About 200gm)
4. Tau Pok - 1 Piece
5. Uncooked Rice - 1/2 Cup
6. Salt - A Pinch
7. Leftover Vegetarian Oden Broth
8. Canola Oil - 1 Tbsp

Method that Bit Bit used to make Leftover Oden Broth Set Meal:

1. Wash and rinse the uncooked rice for about three times.
2. Pour in about 1.5 cups of leftover oden broth into the pot containing the washed rice.
3. Cook the rice under medium low heat for about 10 to 15 minutes, stirring occasionally.
4. When rice is soft and water has mostly dried up, turn off the heat and cover the lid of the pot for about 10 minutes. Add more oden broth if required.
5. Once rice is ready, scoop the oden rice into a bowl and let it cool.
6. Heat up the remaining leftover oden broth at low heat.
7. Cut off the bottom of the cabbage, and wash the cabbage leaves.
8. Cut off the stem of the cabbage leaves, and dice.
9. Cut the cabbage leaves into medium sizes, and set aside.
10. Wash and remove the skin of the carrot, cut 1/3 of the carrot into thin small slices, cut the remaining 2/3 carrot into small chunks, and set aside.
11. Wash the konnyaku, cut 1/3 of the konnyaku into 2 triangular pieces and the remaining 2/3 into small cubes, and set aside.
12. Bring a pot of water to a boil.
13. Add in all the konnyaku to cook for about 10 to 15 minutes, and remove.
14. In the pot of leftover oden broth, add in the cabbage leaves, carrot chunks, konnyaku triangular pieces and tau pok, and bring to a boil before simmering for 15 minutes.
15. Heat up a pan and add oil.
16. Add in the carrot slices, cabbage dices and konnyaku cubes, and stir fry for about 2 to 3 minutes.
17. Pour in about 1/3 cup of leftover oden broth, and let the vegetables simmer till the broth has evaporated.
18. When broth has evaporated, add in the steamed oden rice and stir-fry for about 5 minutes.
19. Spinkle some salt over the fried rice, and stir-fry for about 1 to 2 minutes.
20. Place the rice in a plate, and the oden in a bowl.
21. Serve and eat!